Ginger-Cream Tart with Raspberries Recipe

Name: Ginger-Cream Tart with Raspberries
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups ground shortbread cookies (from two 5 1/3-oz packages); 1/4 cup sugar; 3 tablespoons cold unsalted butter, cut into pieces; 1 1/2 teaspoons unflavored gelatin; 2 tablespoons milk; 1/2 cup finely chopped crystallized ginger; 1/4 cup sugar; 1 teaspoon fresh lemon juice; 3/4 teaspoon salt; 2 cups heavy cream; 3/4 cup sour cream; Accompaniments: confectioners sugar and raspberries; Special equipment: a 10- by 1-inch round tart pan with a removable bottom

Servings: persons

2 cups ground shortbread cookies (from two 5 1/3-oz packages)
1/4 cup sugar
3 tablespoons cold unsalted butter, cut into pieces
1 1/2 teaspoons unflavored gelatin
2 tablespoons milk
1/2 cup finely chopped crystallized ginger
1/4 cup sugar
1 teaspoon fresh lemon juice
3/4 teaspoon salt
2 cups heavy cream
3/4 cup sour cream
Accompaniments: confectioners sugar and raspberries
Special equipment: a 10- by 1-inch round tart pan with a removable bottom

1
Preheat oven to 350F.
2
Blend ground shortbread, sugar, and butter in a food processor until mixture begins to clump together.
3
Press onto bottom and up side of tart pan.
4
Bake in middle of oven 15 minutes, then cool in pan on a rack.
5
Sprinkle gelatin over milk in a small bowl and let stand 1 minute to soften.
6
Transfer to a saucepan and cook with ginger, sugar, lemon juice, salt, and 1 cup heavy cream over moderate heat, stirring, until sugar and gelatin are dissolved.
7
Cool to room temperature, about 1 hour.
8
Whisk sour cream in a large bowl until smooth.
9
Beat remaining cup heavy cream in another bowl with an electric mixer until it just holds soft peaks and fold into sour cream.
10
Gently fold ginger milk into whipped cream until combined well.
11
Pour into crust and chill until set, at least 8 hours.
12
Dust tart with confectioners sugar and serve with berries.

698

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 cups ground shortbread cookies (from two 5 1/3-oz packages), 1/4 cup sugar, 3 tablespoons cold unsalted butter, cut into pieces, 1 1/2 teaspoons unflavored gelatin, and more.

Yes, Ginger-Cream Tart with Raspberries falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Ginger-Cream Tart with Raspberries

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